Nonna Galasso loved the fresh ricotta cheese that she bought from the Broadway Market in Buffalo, New York. It was freshly made and firm with a dry, not watery, texture. She pan-fried clumps of it in a little olive oil and sprinkled the top with butcher\u2019s coarse black pepper. The taste? Creamy and soothing.<\/p>\n
Portions:\u00a0<\/strong>Serves 4<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Place the ricotta cheese in a bowl; add the salt and butcher\u2019s pepper and gently fold into the cheese. Set aside. Heat 3 tablespoons of the olive oil in a medium saut\u00e9 pan and brown the bread slices on both sides. As they brown transfer them to a platter and set aside. Heat the remaining 3 tablespoons olive oil in the same pan and, using a \u00bc-cup measure, drop 8 clumps of the cheese into the pan, spacing them apart. Cook over medium high heat until the cheese begins to brown along the edges. Using two small spatulas, gently turn them over and brown the other side. As they brown, place each one on top of a bread slice. Sprinkle a few grains of butcher\u2019s pepper over the top of each one and serve two per person. Pass extra virgin olive oil to drizzle on top. Roasted<\/span>\u00a0red<\/span>\u00a0peppers<\/span>\u00a0are<\/span>\u00a0also<\/span>\u00a0delicious<\/span>\u00a0served<\/span>\u00a0on<\/span>\u00a0top<\/span>\u00a0of<\/span>\u00a0each<\/span>\u00a0<\/span><\/span>one.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" Nonna Galasso loved the fresh ricotta cheese that she bought from the Broadway Market in Buffalo, New York. It was freshly made and firm with a dry, not watery, texture. She pan-fried clumps of it in a little olive oil and sprinkled the top with butcher\u2019s coarse black pepper. The taste? Creamy and soothing. Portions:\u00a0Serves…<\/p>\n\n